Thursday, September 4, 2014

Paneer Tikka Masala - Restaurant Style


Prep time
Cook time
Total time
Recipe type: main
Cuisine: punjabi, north indian
Serves: 3-4
for the paneer tikka:
  • 200 grams paneer, cubed or cut into squares
  • 1 medium green/red/yellow bell pepper, diced
  • ½ cup thick yogurt or hung yogurt or curd
  • ½ to ¾ tbsp lemon juice
  • 1 tsp cumin seeds + 2-3 green cardamoms + 1 strand of mace - ground in a mortar pestle or in a coffee grinder to a fine powder.
  • ½ tsp red chili powder
  • ¼ tsp turmeric powder
  • 2 to 3 pinches of nutmeg powder or grated nutmeg
  • 2 tbsp besan or gram flour
  • a few tsps of oil for brushing
  • salt as required
for the tikka masala/gravy/sauce/curry:
  • 1 medium to large onion, finely chopped or minced
  • 2 medium tomatoes - which would yield approx 1 cup tomato puree
  • ¾ to 1 cup full fat yogurt - whisked well till smooth
  • ¼ to ½ tsp red chili powder
  • 1 tsp coriander powder
  • ¼ tsp turmeric powder
  • ½ tsp garam masala powder
  • 3-4 garlic cloves + ½ inch ginger - crushed in a mortar-pestle to a paste. about 1 to 1.5 tsp of ginger-garlic paste
  • ½ tsp kasuri methi or dry fenugreek leaves
  • 2 to 3 tbsp cream
  • 1 cup water
  • 2 to 3 tbsp oil or 2 tbsp butter
  • a few coriander leaves for garnishing
  • salt as required
making the grilled paneer tikka:
  1. whisk the yogurt till smooth. add all the spices, herbs, gram flour, lemon juice, salt mentioned above. mix well.
  2. add the paneer cubes, bell pepper and mix again so that the marination coats the paneer and bell pepper evenly.
  3. marinate for a minimum 1 hour in the refrigerator or overnight in the refrigerator.
  4. thread the paneer cubes on a bamboo or metal skewers and place them on a pan that has been covered with an aluminium foil.
  5. brush some oil on the paneer and bell pepper cubes.
  6. grill the paneer in an oven at 200 degrees C for 8-15 minutes.
  7. even after 4-5 minutes you can brush some oil on the paneer and bell pepper.
  8. you can brown the edges more if you want.
  9. the paneer tikka is ready. when cooled remove the grilled paneer cubes & bell pepper from the skewers and keep aside.
preparing the tikka masala/gravy/sauce/curry
  1. prep up by chopping the onions etc.
  2. puree the tomatoes and keep aside.
  3. whisk or beat the yogurt till smooth and keep aside.
  4. there should be no lumps in the yogurt and it should be beaten well.
  5. heat oil in a pan. add the chopped onions and begin to saute them till they get caramelized or golden brown.
  6. add the ginger-garlic paste and saute for some seconds till the raw aroma goes away.
  7. now add the tomato puree and continue to saute for 3-4 mins.
  8. add the turmeric powder, coriander powder, red chili powder and garam masala powder. stir well.
  9. you have to keep on sauting till you see oil leaving the masala paste from all the sides and the whole mixture starts getting together. this is important for the real flavors to come through. this process takes about 10-12 minutes on a low flame.
  10. now remove the pan from the fire. add the yogurt. also the add the leftover marination and stir well.
  11. keep the pan on fire and add water and salt.
  12. stir well and simmer for 8-9 minutes on a low flame till the curry thickens a bit and you see fat or oil on the top.
  13. add the grilled paneer tikka cubes & bell pepper to the gravy and simmer for a minute or two on low flame.
  14. then add some crushed kasuri methi and cream. stir. switch off the fire and the paneer tikka masala ready to be served.
  15. serve paneer tikka masala garnished with some coriander leave & and some cream accompanied with some naan, rotis or jeera rice.
to slightly sweeten the gravy you can also add some sugar if required, especially if you don't add the cream.

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